High Priority – – From initial inspection : High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then touched single service trays at cook line. Manager coached employee and employee washed hands. **Corrected On-Site** **Warning** – From follow-up inspection 2026-03-13: Observed food employee touch face and then began preparing fries at cook line, no hand wash. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler. Observed sliced cheese at walk in cooler exceeding 7 days. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Warning** – From follow-up inspection 2026-03-13: During callback inspection Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw salmon inside ROP at walk in cooler. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (47F – Cold Holding)at preparation cooler. As per employee, less than 2 hours. Employee voluntarily discarded product. Observed sliced cheese (53F – Cold Holding) as per employee, for 1 hour. Employee voluntarily discarded product. **Warning** – From follow-up inspection 2026-03-13: During callback inspection observed sliced ham at 60F, heavy cream 47F, raw marinated beef 47F, cut tomatoes 43F, cut lettuce 43F all cold holding at preparation cooler. As per employee for approximately 1 hour inside unit. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (131F – Hot Holding) at steam table. As per chef, for 10 minutes. Chef took product to reheat to 165F. Observed cooked pork shoulder (115F – Hot Holding) at room temperature inside oven that was turned off at bakery area. As per person in charge, for approximately 2 hours. Person in charge turned oven on to reheat product to 165F.Obs **Corrective Action Taken** **Warning** – From follow-up inspection 2026-03-13: During callback inspection observed cooked fries at 54F hot holding at room temperature at fry station. Observed mashed potatoes at 74F hot holding at room temperature at cook line. As per employee for approximately 30 minutes. Employee placed products inside reach in cooler. Observed ropa vieja at 154F, mashed potatoes 146F, chicken soup 174F. All hot holding at steam table. **Admin Complaint**